Chef Neil Higginson,
Fresh from the oven, these rich and earthy, smooth and silky bites are a warm winter treat. Use a mèlange of mixed wild and button mushrooms to enliven flavour.
10 oz. puff pastry sheets
2 Tbsp unsalted butter
3 Tbsp finely chopped shallots
2 lbs mushrooms
5 or 6 garlic cloves, peeled
1 1/2 tsp fresh rosemary, finely chopped
1 1/2 tsp fresh thyme leaves
Salt and pepper to taste
1/4 cup red wine
1 cup veal stock
1 cup whipping cream
4 oz. Gruyère cheese, cut in 1/4″ cubes
- In a small bowl, whisk eggs together.
- Using a 1″ wide circular cookie cutter, cut pastry and place circles on baking sheet.
- Cut pastry remnants into long strips.
- Brush circles with egg wash and place one pastry strip around the top edge of each circle, creating a shallow pastry cup.
- Lightly brush the top edge of each cup with egg wash.
- Refrigerate for 20 mins.
- Preheat oven to 375˚F.
- Remove cups from fridge and bake for 8-10 mins or until golden brown.
- In heavy skillet, add butter and shallots.
- Sweat shallots. Add mushrooms, garlic, herbs, salt and pepper. Cook while stirring, about 2 mins.
- Add red wine, veal stock and whipping cream.
- Reduce heat and simmer until liquid is almost gone, leaving a concentrated and thick sauce around mushrooms.
- Briefly, pulse mixture in food processor.
- Cool completely.
- Preheat oven to 350˚F.
- Spoon mixture into tart shells and top with Gruyère.
- Bake until cheese melts and mushrooms are heated throughout, about 10 mins.
Yield 2 dozen tarts